Coconut-Crusted Salmon with Tropical Salad
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 4
- salmon fillet portions (Approx. 5 oz, 150g each)
- 1/4 tsp
- ground cumin
- 1 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 tbsp
- all-purpose flour
- 15 mL
- 1
- egg, beaten
- 1/3 cup
- medium desiccated unsweetened coconut
- 75 mL
- 2 tbsp
- finely sliced green onions
- 30 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 tbsp
- honey
- 15 mL
- 1
- large mango, diced
- 1
- red pepper, diced
- 1
- orange, peeled and segmented
- 1
- shallot, diced
- 2 cups
- mixed baby greens
- 500 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Season salmon with cumin, salt and pepper. Place coconut on a plate. Dust salmon lightly with flour, then brush with egg, and press egg-side down into coconut to create a crust.
Step 2
Heat 1 tbsp (15 mL) olive oil in an oven-safe skillet over medium heat. Sear salmon coconut-side down, 1 to 2 minutes, until light golden brown. Gently turn salmon over, transfer to oven and bake for 8 to 10 minutes. Let rest 3 to 5 minutes.
Step 3
In a large bowl, whisk together remaining olive oil, vinegar, honey, salt and pepper. Add mango, pepper, orange and shallot overtop, and mix to coat evenly. To serve, arrange mixed greens on four plates and top with tropical salad. Set crusted salmon beside salad, then garnish with green onions and remaining dressing.
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Nutritional Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 490
- Fat:
- 27 g
- Saturated Fat:
- 9 g
- Carbs:
- 28 g
- Fibre:
- 5 g
- Cholesterol:
- 125 mg
- Protein:
- 33 g
- Sodium:
- 310 mg